Metal-phenolic network modified high internal phase emulsions: a novel fat replacer for plant-based patty

The substantial environmental impact of conventional meat production is driving the development of plant-based meat analogs, in turn creating a need for high-quality fat replacers to overcome the persistent challenge of achieving a desirable texture. This study developed a novel fat replacer for meat analogs using high internal phase emulsions (HIPEs) stabilized by metal-phenolic network (MPN)-modified soy protein isolate (SPI). The results revealed that MPN induced conformational alterations (β-sheet content increased to 45% from 37%) and reduced surface hydrophobicity of SPI through Fe 3+ -polyphenol coordination and protein-polyphenol interactions. Although MPN-stabilized HIPEs exhibited larger droplet dimensions (35.03 μm) than SPI-stabilized HIPEs (6.10 μm), their incorporation into plant-based patties significantly improved textural parameters, with hardness and chewiness values of 58.89 N and 51.16 N, respectively, along with enhanced water-holding capacity. Rheological and microstructural analyses of patty-mimetic gel models confirmed that the quality improvements were mechanistically linked to MPN-enhanced TGase-catalyzed crosslinking, which facilitated protein aggregation and polymer entanglement within the matrix. These findings demonstrate that interfacial MPN modification of HIPEs (as fat replacers) is a promising strategy to mitigate textural deficiencies in meat analogs while advancing sustainable platforms for next-generation fat alternatives. • Metal-phenolic network induced conformational rearrangement in soy protein. • Metal-phenolic coating enlarged emulsion droplets but enhanced oxidative stability. • Metal-phenolic network promoted transglutaminase-mediated protein crosslinking.